The 50 Best Pressure Cooker Recipes. Tasty, Fresh, and Easy to Make! PDF
Preview The 50 Best Pressure Cooker Recipes. Tasty, Fresh, and Easy to Make!
The 50 Best Pressure Cooker Recipes Tasty, fresh, and easy to make! Adams Media, a division of F+W Media, Inc. Avon, Massachusetts Contents Introduction Tomato Chutney Homemade Strawberry Jam Traditional Hummus Fresh Dhal Dip Stuffed Grape Leaves Spiced Cranberry-Applesauce All-Purpose Tomato Sauce Country-Style Breakfast Hash A Very Veggie Breakfast Top O’ The Morning Irish Oats Chicken Cacciatore Lemon Herbed Chicken Leftover Turkey Chili Turkey Breast with Cranberry Chutney Mini Turkey Bites Beer-Braised Beef Make No Mis-Steak Fajitas Pork Chops and Sauerkraut Cinnamon and Cranberry Pork Traditional Sloppy Joes Kickoff Time Meatball Subs Beef-Stuffed Onions The Catfish’s Meow New England Fish Stew All About Trout Goulash Indian Biryani Chicken Tagine Under-the-Weather Chicken Soup Portuguese Kale Soup Minestrone Ten-Minute Beef Stew Crowd-Pleasin’ Chowder Ratatouille Risotto Primavera Chickpea Pasta Baked Beans, Boston-Style Pasta and Smoked Salmon Sauce Hoppin’ John Rice Pilaf with Vegetables Rice Gone Wild Casserole Gobble, Gobble Casserole Yummy Yams and Perfect Potatoes Positively Polenta Garlic Mashed Potatoes Turnip and Carrot Mash Spiced Peaches Apple Butter Coconut Rice Pudding Tapioca Pudding Also Available Copyright Page Introduction Sometimes a little pressure can be a good thing! The pressure cooker makes it possible for you to prepare great-tasting food in ways that save you time and effort. Pressure cookers aren’t a new phenomena. In fact, pressure cookers were especially popular in the 1950s. Back in those days, the typical pressure cooker had a noisy rocking pressure valve on the lid. But because a pressure cooker didn’t have an emergency mechanism in place to prevent the cooker from building up too much pressure, it had the tendency to have accidents. Today’s new generation of pressure cookers are much safer and easier to use. While every effort was made to create foolproof recipes, it’s impossible to anticipate every factor that can affect cooking times. For example, a pressure cooker filled with cold, dense food is going to take longer to come to pressure than one that has room temperature or warm food. Regardless of the cooking method, ingredients at room temperature will cook faster than those just out of the refrigerator, and even faster than those fresh from the freezer. So, while each recipe will explain how long the food should remain at pressure, it won’t state how long it will take that food to come to pressure, because it’s impossible to predict. Pressure cookers are perfect for those occasions when you need to do other chores around or away from the house, and the stovetop certainly isn’t practical even for the most organized master at multitasking. At these times, an electric programmable countertop pressure cooker is the more practical solution. Different methods will suit your needs at different times — even when it comes to pressure cooker practicality. Just like when you fix something using any other cooking method, adapting a recipe for the pressure cooker doesn’t mean that there is only one correct way to fix each dish. For that reason, feel free to alter, experiment, and play with the fifty recipes presented here. No pressure, though! Tomato Chutney You can have this chutney on its own, but it is also delicious spread on pita bread and topped with goat cheese. It’s also a great base for bruschetta! Yields 2 pints Ingredients 4 pounds ripe tomatoes 1 1-inch piece fresh ginger root 3 cloves garlic 13⁄4 cups white sugar 1 cup red wine vinegar 2 onions, diced 1⁄4 cup golden raisins 3⁄4 teaspoon ground cinnamon 1⁄2 teaspoon ground coriander 1⁄4 teaspoon ground cloves 1⁄4 teaspoon ground nutmeg 1⁄4 teaspoon ground ginger 1 teaspoon chili powder 1 pinch paprika 1 tablespoon curry paste 1. Puree the peeled tomatoes and fresh ginger in a blender or food processor.
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